Our new winter menu called Winter Memories debuts on 7 January at Laurel Budapest fine dining restaurant. This seasonal menu is important for us for several reasons. On the one hand, this is our fourth seasonal menu since our opening last April, which means that we have completed the cycle of the four seasons for the first time. In the past year, our concept based primarily on seasonality has been refined and improved. By now thematic background has become equally important in designing a new menu: we search for a theme, a motif closely connected to the given season that will have leading role in planning new dishes. Every time this central motif and feelings and moods evoked by it are presented visually by painter Orsi Farkas (Indra Contemporary Fine Art) on her paintings made exclusively for our degustation menus. We believe that this complex presentation of seasonality is unique in the Budapest fine dining scene.
The other reason why this menu is important to us is its subjectivity. Winter is the season of slowing down, when it is easier to feel nostalgy and to recall childhood winter memories and experiences. We invite our guests to join us on this journey back to childhood winters: flavours, colours and aromas of our new winter menu attempt to recall winter memories in every dish – naturally our own childhood winter memories have provided the starting point for this journey. Familiar flavours – with some surprising twists. The very first dish, black pudding and mixed pickles recalls the atmosphere of winter pig slaughter feasts. Still, a surprising ingredient, kiwifruit is added to this traditional combination. Rooster broth cooked in an authentic way recalls the memory of granny’s broth, but you will find surprising ingredients here, too. The traditional dish Carp “Rác” Style – containing all ingredients characteristic of Hungarian cuisine – has also been reinterpreted by Head Chef Ádám Mede.
The desserts also evoke our childhood memories: the floating island, the creamy chestnut purée, the thick and sticky plum jam slow cooked for days, the crunch of granny’s puff pastry laminated traditionally with pork leaf fat, which also refers back to the black pudding starter, thus providing a frame for our recollection of winter memories.
Although our eight-course chef menu containing our signature dishes has been largely retained in the same form, our Head Chef has made some alterations to accommodate the menu to the season. From 7 January we also offer a new plant-based, vegan menu focusing on the colourful and exciting vegetables of the season and on warming spices.
Fine dining restaurant, wine bar and wine vault in the downtown of Budapest
Besides offering a degustation menu and being a fine dining restaurant based on culinary experience, Laurel Budapest is also a relaxed wine and tapas bar which provides its guests a nationwide one-of-a-kind wine vault system.